amaretti biscuits 8,
crumbled, plus extra finely crumbled to serve
ready-made vanilla custard 300ml
double cream 200ml
icing sugar 2 tbsp
vanilla extract 1 tsp
Put the gelatine leaves in a bowl of cold water and leave for 10 minutes.
Heat the orange juice in a pan to just below simmering point then take off the heat.
Add the gelatine and stir until dissolved. Cool, then strain into the bottom of four serving glasses. Chill in the fridge for 2 hours (or overnight) until set.
Mix the amaretti into the custard and spoon over the jellies. Softly whip the cream with the icing sugar and vanilla, then put a dollop over the custard on each. Finish with more finely crumbled amaretti.